Brooke Williamson- Spiced Tri-Tip with Herbed Corn

Toasted spice rub seasoned steak, grilled and served with fresh corn with spicy chiles and butter.


  • 1 (1-1/2 to 2 pound) Beef Tri-Tip Roast 

Spice Rub:

  • 2 tablespoons black peppercorns, toasted  
  • 2 tablespoons salt  
  • 1-1/2 tablespoons smoked paprika  
  • 1 tablespoon garlic powder  
  • 2 teaspoons coriander seeds, toasted  
  • 3 to 4 pieces (about 1/2 ounce) dried porcini mushroom  
  • 2 teaspoons dried oregano

Calabrian Chile Butter: 

  • 1 cup unsalted butter, softened 
  • 4 Calabrian chili peppers, stems removed 
  • 1 tablespoon tomato paste 
  • 2 garlic cloves, minced 
  • 1 lemon, zested 
  • salt to taste

Garlic and Herbed Corn: 

  • 4 ears fresh corn, husk and silks removed 
  • 2 cloves garlic, minced 
  • 1 medium shallot, minced 
  • 4 anchovy fillets 
  • 1 Fresno chili pepper, minced
  • 1/4 bunch fresh Italian parsley, chopped 
  • 2 tablespoons chopped fresh oregano 
  • 1 tablespoon chopped fresh thyme 
  • salt to taste


  1. Using a spice grinder or high-powered blender, blend spice rub ingredients into a fine powder, working in batches if needed. Place blended spices in a medium bowl to make sure they are thoroughly mixed. 
  2. Pat tri-tip dry with paper towels; place on a sheet pan or in a casserole dish. Season thoroughly with spice rub mixture on all sides, pressing spice rub into surface for full coverage. Cover with plastic wrap; refrigerate 30 to 45 minutes.
  3. Preheat one side of gas or charcoal grill to high heat and one side to medium. Place tri-tip on the medium side, taking care to place the narrow end of the tri-tip furthest away from the heat. Grill, covered, 10 to 15 minutes on each side for medium rare (145°F) to medium doneness (160°F).
  4. Remove from grill; keep warm at least 15 minutes to allow the juices to rest. This allows Tri-Tip to continue to cook to desired doneness.
  5. For Calabrian Chile Butter, add unsalted butter to a medium bowl. Combine Calabrian chili peppers, tomato paste, minced garlic, and lemon zest. Season to taste with Kosher salt and mix again to combine. Divide butter evenly into 2 portions; set aside at room temperature.
  6. For Garlic and Herb Corn, grill ears of corn over the high heat section of the grill until lightly charred on all sides. Remove corn cobs from the grill and cool slightly. Carefully remove kernels from corn cobs using a sharp knife, reserving cut cobs. 
  7. Place a cast iron skillet onto the high heat portion of the grill. Melt half of reserved chili butter and minced garlic. Once melted and fragrant, add shallots and anchovy filets, cook and stir for 5 minutes or until the shallots are softened and the anchovy filets dissolve. Add Fresno chili peppers; cook for another 1 to 2 minutes. Add corn kernels to the cast iron skillet; stir until coated in chili butter. Take reserved corn cobs and hold over the cast iron skillet. Using the back, blunted edge of your chef’s knife, run down the length of the cob to “milk or juice” the remaining corn liquid from the cob into the skillet. Repeat for all remaining cobs. Remove the cast iron skillet from the grill; add fresh parsley, oregano and thyme. Cut lemon in half and squeeze juice over corn mixture. Season to taste with salt. 
  8. Slice tri-tip steak against the grain and place on a large platter. Pat top of tri-tip with remaining reserved chili butter and herbed corn. Enjoy!


Nutrition information per serving, 6 servings: 440 Calories; 26.5 g Total Fat (13.4 g Saturated Fat; 0.6 g Trans Fat; 1.4 g Polyunsaturated Fat; 9.6 g Monounsaturated Fat); 131 mg Cholesterol; 2040 mg Sodium; 19 g Total Carbohydrate; 3.2 g Dietary Fiber; 5.3 g Total Sugars; 0.0 g Added Sugars; 36.0 g Protein; 72.0 mg Calcium; 3.9 mg Iron; 728.0 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 13.8 mg Niacin; 0.8 mg Vitamin B6; 1.7 mcg Vitamin B12; 323.0 mg Phosphorus; 6.0 mg Zinc; 35.8 mcg Selenium; 136.3 mg Choline

Beef Subs
Chef Brooke Williamson